Ingredients
- 1 large round sourdough loaf
- 1 wheel of brie cheese (about 8 ounces), sliced into small pieces
- 1/2 cup cranberry sauce (homemade or store-bought)
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1/2 teaspoon fresh thyme leaves (optional)
- Salt and pepper to taste
Instructions
1. Preheat the oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Prepare the sourdough loaf
- Using a sharp bread knife, cut a circle around the top of the loaf (like a lid) and gently remove it.
- Hollow out the inside, leaving about 1-inch thick walls.
- Reserve the removed bread for dipping later.
3. Make the garlic herb butter
- In a small bowl, mix together:
- 3 tablespoons melted butter
- 2 cloves minced garlic
- 1 tablespoon chopped parsley
- 1/2 teaspoon thyme (if using)
- Salt and pepper to taste
4. Assemble the bread
- Brush some of the garlic herb butter inside the hollowed-out loaf.
- Layer the brie slices evenly inside the loaf.
- Spoon cranberry sauce over the brie, spreading gently.
- Place the bread “lid” back on top and brush with remaining garlic herb butter.
5. Bake
- Place the stuffed loaf on the prepared baking sheet.
- Bake for 15–20 minutes, or until the brie is melted and the bread is golden and slightly crispy on the edges.
6. Serve
- Slice into wedges and serve warm.
- Optional: serve with extra cranberry sauce or toasted bread cubes from the hollowed-out bread.
